Winery - Tenuta Carretta
* Expert NoteJanuary 12, 2012
Liquid smoke and toasted elements of roasted hazelnut and cured meat dominate the nose of this modern Barbera d’Alba. There is power and high alcohol here too, coupled by the wine’s naturally high acidity that is a bit strong on the palate. Pair this wine with very cheesey foods.
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* Expert NoteJanuary 12, 2012
A big-boned, structured wine, the Caretta has aromas of ripe cherry, soy sauce and violets. The nose is a little more open than the palate; at the moment the wine is a little dour, with structure and flavors centring around the mid-palate. It certainly needs time, but the finish is short. Potentially a good, rather than great wine.
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* Expert NoteJanuary 12, 2012
The basic Barbaresco is a pleasant, light, complex wine, with flavors of bright strawberry fruit, road tar and minerals. The acidity is high, but just about held in check, and the wines finishes well. Fully mature now, and probably not getting any better.
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* Expert NoteJanuary 12, 2012
Tenuta Carretta, under the ownership of the Miroglio family, has a small portion of the Cannubi vineyard. The 1998 is elegant and well balanced. There are aromas of vanilla with some soft, ripe fruit. The palate is dry, especially on the finish, but the fruit underneath is soft and sweet.
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* Expert NoteJanuary 12, 2012
Cascina Ferrero is a beautiful and linear wine with cooling acidity and lingering aromas of chopped herb, redwood, leather, tobacco, old spice, cola, linseed oil and balsam notes. This is a very vertical and buoyant wine that would pair well with fatty foods such as roast suckling pig. It evolves nicely in the mouth to offer polished tannins and a firm close.
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* Expert NoteJanuary 12, 2012
This expression of the Cannubi cru offers delicate tones of wild berry, forest floor, almond Amaretto, Spanish cedar, white truffle and cola. It has a direct and uplifting effect that brings those aromas straight to the nose. Clean berry flavors, bright acidity and polished tannins follow in the mouth. Drink after 2012.
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* Expert NoteJanuary 12, 2012
Bordino is a traditional wine with some of the sharpness and nervous edginess you find in older Barbarescos. The nose is redolent of road tar, root beer, dried spice, ginger and a touch of white truffle. You really need food with this wine otherwise its tight tannins and power can be overwhelming. Drink after 2012.
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* Expert NoteJanuary 12, 2012
Cannubi is one of Barolo’s most prestigious properties, but in this case the fruit is handled only so well. Heavy oak, which carries a hickory scent and flavor, is the mask of Zorro. You can’t get much from the wine other than wood. Deep diggers will find black cherry and leather, and also some starchy tannins.
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* Expert NoteJanuary 12, 2012
Fresh and clean are two words that describe this Roero Arneis but the wine also imparts a very distinctive drying sensation in the mouth thanks to its aromas of white stone and talc powder. The mineral component could taste good with salty foods such as basil and pine nut pesto or appetizers with melted Parmigiano cheese.
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* Expert NoteJanuary 12, 2012
Leather and animal notes mar the nose. The palate is chunky and firm, with a touch of cabbage flavor that interferes with the dark fruit. Has it mostly together, but a mild yet persistent vegetal note holds it back.
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